Let’s take a break from the Glenfarclas reviews but let’s stay on the Speyside. Here is a somewhat unusual Glenrothes bottled by Cadenhead’s earlier this year. I don’t believe I’ve ever come across rum cask Glenrothes before and for that matter there’s not that much bourbon cask Glenrothes around. This is from Cadenhead’s “Small Batch” series and is apparently a vatting of a single bourbon barrel and a rum cask of some sort. Wild to think that there was a 27 yo rum cask just laying around. Also intriguing that they wouldn’t just have released it as such—has anyone come across a single rum cask malt of that age? Of course, this might imply that the contents of the cask might not have been that great on their own but it might have been worth it for novelty alone. It’s also possible, of course, that the rum barrel was a finish/double maturation of a cask put away in 1989—though again you have to wonder why that wouldn’t have been worth releasing by itself. Anyway, I haven’t reviewed much Glenrothes on the blog so I’m hoping this will represent the distillery well. And I suppose if I like it there’s a decent chance that it might still be available from the Cadenhead’s shop in London. Let’s see. Continue reading
A second whisky review this week as today is the fourth anniversary of this blog going live, and I’ve always marked the anniversaries with a review of a Bowmore. My very first review was of the (then) entry-level Bowmore Legend. On March 24, 2014 I reviewed the official 12 yo, in 2015 the official 18 yo, and in 2016 another official release, the Prestonfield House Malt. This year I have an indie Bowmore. This is from Douglas Laing’s Old Malt Cask line and was bottled before the Laing business split, I think. It is from a sherry butt. There are actually two sherry butt OMC Bowmore 11s from 2000 released in November 2011 (as per Whiskybase). While the label on my sample bottle does not specify, I am pretty sure this is from Cask DL 7791; this because the source of my sample is listed as one of the raters for this cask on Whiskybase but not for the other—Jerome, if you’re reading, can you confirm? Well, whichever cask it is, let’s see what this is like. Continue reading
This is the first Aultmore I’ve reviewed on the blog and it may, indeed, be the first Aultmore I’ve ever tried. I can’t recall another and nor can my spreadsheet. Always nice to taste the whisky of a distillery one has never tried before. Of course, there’s no guarantee that this is going to be representative of what they usually put out. Aultmore is in the Speyside and is part of Bacardi’s Scotch whisky holdings. The distillery was mostly known for producing for blends but a couple of years ago they suddenly starting releasing official single malts. Among their current regular releases are a 12 yo, an 18 yo and a 25 yo. I can’t recall how these have been received by the cognoscenti but if I like this one I might be motivated to seek at least the 12 yo out. In the meantime, I have absolutely no idea what Aultmore’s general profile is supposed to be like and so I am going into this with absolutely no preconceptions. Well, let’s get to it. Continue reading
I was not a big fan of the last Glenburgie I reviewed. That one, a 21 yo and also bottled by Signatory, was part of K&L’s uninspiring lot of single casks from late 2016. This one was bottled for Binny’s in Chicago—in 2014, I believe—and is in fact a sibling of another K&L cask, also 19 years old and from 1995 (K&L got cask 6449 and Binny’s got 6450). Well, I always say that when it comes to bourbon cask whisky I trust the Binny’s selection process far more than that of any other store in the US, and when first opened this bottle bore that out in spades: it was a perfect mix of oak and big fruit with tropical accents. I’d opened it for one of my local group’s tastings and it handily thumped the competition that night. Alas, with time and air in the bottle the fruit seems to have subsided somewhat on the palate—my last couple of small pours did not feature that explosion of fruit. Well, who knows, maybe it will come back again as the bottle sits [foreshadowing]. Continue reading
Here is another bizarrely named release of Bowmore from Jack Wieber’s “Wanted” series. This was distilled in 2001 and was released in 2012. I have so far reviewed two others in this series (see here and here); those had odd names too but not quite as odd as this one, which I think I would, on the whole, rather not have explained. Well, I did like both of those a fair bit, so if oddness of name maps on to quality of whisky then I should be in for a treat. Let’s see how it goes.
Bowmore 2001, “Wanted: Rabbit Franky The Mohre” (53.4%; Jack Wieber; bourbon cask; from a purchased sample)
Nose: A little blank at first but then it starts getting both fruity (melon, a bit of guava) and coastal (seashells, brine). On the second sniff it’s also quite custardy and there’s some sweet and prickly peat too now. Fruitier with time. With water it gets a little mentholated but the custardy fruit is still to the fore. Continue reading
As I made clear in my review of the Hampden 6 yo, I know nothing about Jamaican rum. I know even less about Demerara rum. And so I have nothing to say by way of introduction to this 25 yo rum from the Enmore distillery in Guyana except that it was bottled by K&L in California for their Faultline label and is long sold out. If you know more, please write in below.
Enmore 25, 1989, Demerara Rum (51.3%; Faultline; from a sample from a friend)
Nose: Overripe bananas with brown sugar and caramel. Spicier on the second sniff with cinnamon and clove. Gets a little varnishy as it sits and there’s some dried paint in there too. Caramel is the top note with time and there’s a mildly smoky/leafy note too now. A little sweeter with water. Continue reading
This blended whisky was put out by the Italian bottlers, Wilson & Morgan. I’m not sure how it was made—other than noting sherry cask maturation the label does not specify. Was it one of those rare cases of a grain whisky and a malt whisky being combined at distillation and matured as a blend for the full term? Or was it two separate casks married together at the age of 35? Unless the sherry cask was merely a “finishing” or “marrying” cask I’d expect it to be blended at birth (so to speak), as I’m not sure how common maturing grain whisky in sherry casks would have been in 1980. It’s also the case that they released three separate casks of a 35 yo blend in 2015, all from the 1980 vintage. This might suggest that they were all single casks. I assume they came across these casks in someone’s moldering inventory and snapped them up—Wilson & Morgan don’t seem to have released any other such blends at any rate.. If you know more about the antecedents of these casks please write in below. Continue reading
This is the second of three Scott’s Selection releases from 2004 that I split with friends when Binny’s put them on a clearance sale a couple of months ago. I’ve already reviewed the Auchentoshan 1983-2004. The oldest of the three, the Glenlivet 1977-2004 is yet to come—though I’m constantly being warned against it.
I *think* that I might actually have tried this Bunnahabhain before. I have a vague memory of it being the malt, a small pour of which led off one of the tastings my friend Rich put together a couple of years ago. If so, I have an even vaguer memory of liking it then. As with all Scott’s Selection releases, there’s very little information out there on this one—no detail on cask type and very few reviews (though it does have a very good rating on Whiskybase). Anyway, let’s see what it’s like. Continue reading
As you may know, Bowmore’s 1980s distillate has a very bad reputation, with a lot of the whisky produced from it demonstrating overly perfumed and soapy qualities. I’m one of those who thinks—based on my limited, random sampling—that the problem was mostly worked out by 1989 or so. However, it must be admitted that the soapy/glycerine thing pops up from time to time in the following decades as well. This 10 yo is an example of that. It wasn’t so pronounced when I first opened the bottle last year—it did very well at one of my local group’s blind tastings—but as it stayed open it magnified a little too much on the palate. I don’t mean to set off another round of Bowmore hysteria but I’m curious as to whether anyone else has encountered this elsewhere in early 2000s distillate. It may well be, of course, a case of an off barrel being bottled by an indie—I haven’t had any recent official releases that would have been distilled in this era. Continue reading
Might as well make it all bourbon for this week’s whisky reviews. This is the 2016 release of Four Roses’ annual Small Batch Limited Edition release. In the last four years or so this series has gone from easily findable to not-very easily findable. I purchased a bottle of the 2012 release at a store in the Twin Cities, leaving many on the shelf behind it. Shortly thereafter it was swept up in trophy bourbon hysteria and I’ve not seen a bottle in the wild. I got this one in Europe, without too much fuss, at the original retail price.
This is the first Four Roses Small Batch, Ltd. Ed. that’s entirely the work of Brent Elliott, their current master distiller, who replaced the recently retired legend, Jim Rutledge. Well, “replaced” in a payroll sense: it remains to be seen if he will be able to carve out the kind of career Rutledge did. For his first Small Batch Ltd. Ed. he vatted three recipes: a 12 yo OESO, a 12 yo OBSV and a 16 yo OESK. Having memorized my Four Roses Recipe Roundup reviews, you know that this means that two of the three components are from low-rye recipes and that the yeast strains used are the fruitier O and V and the spicier K. Of course, we don’t know what the ratio of the components are and so it’s hard to predict if higher rye of the OBSV will play a big role or if the older OESK will impart both more fruit and greater oak impact. Anyway, let’s see what it’s like. Continue reading
Henry McKenna is another of Heaven Hill’s brands, and probably one of its least well-known—and some would say it’s one of the best secrets in bourbon. It’s made with the 75% corn/13% rye recipe that is also used to make Evan Williams and Elijah Craig. It comes in two iterations, something called Henry McKenna Kentucky Straight Bourbon Whiskey—which goes for just over $10 in these parts—and this Bottled in Bond version, which goes for just less than $30. I’ve never had the one with the longer name and the lower price—I’m not sure how old it is or how it compares to the similarly priced Evan Williams. The Bottled in Bond version, however, sticks out in the contemporary bourbon landscape like a thumb that is destined to be chopped off without warning: what I mean is that it is sold in single barrel form, at 50% (as all Bottled in Bond bourbon has to be), and most shockingly, it is 10 years old. The regular Four Roses Single Barrel, by comparison, is not only more expensive, it bears no age statement. Continue reading
Rum was my drink of choice in my college and post-college years in India. That’s largely because rum was the only decent spirit available in India in those days. Indian whisky was not worth talking about, unless you managed to get your hands on a bottle of Solan No. 1 (which was hard to get even in the late 1980s)—even as a callow teenager I knew that all those whiskies were largely good for was getting drunk, and even then you’d have to mix them with a lot of soda. There were some decent rums though—Old Monk, for example. Truth be told, we drank Old Monk largely with coke as well but it did not punish you if you drank it neat or with water. (Old Monk is still around and even available in the US as of a few years ago.) And not that I could afford very good taste when I came to the US as a graduate student in the early 1990s, but rums that were widely available then (or even now for that matter) weren’t very much better (either bland white rums or spiced monstrosities). Of late though the situation has begun to change as more esoteric rums from the Caribbean have begun to become available and rum is slowly making the transition from a cocktail ingredient to a sipper in its own right. It’s behind tequila and even mezcal in this regard but it’s getting there. Continue reading
I ended 2016 with a review of a Laphroaig; let’s start 2017 with a review of a Lagavulin. This is the 2013 release of their annual Distiller’s Edition. It comprises malt distilled in 1997, matured for 16 years and then finished for an unspecified period of time in Pedro Ximinez sherry casks. Until the release of the Lagavulin 8 I would have said that officially released Lagavulins were as close to a guarantee of excellence in the Scotch whisky world as you can hope to find; and the Distiller’s Edition has always helped keep that average up. It basically drinks like a more heavily sherried version of the regular 16 yo (dependably excellent in its own right) and is one of the best examples of the marriage of heavy peat and sherry that is widely available—perhaps even the best. I reviewed the 2009 edition three years ago and rather liked it. It’s taken as many years for me to get around to opening this bottle and I can tell you right away that I liked it just as much. It is a liter bottle, purchased in Duty Free (back when good deals on very good whisky were actually available in Duty Free), and I’ve much enjoyed the time it’s taken me to drink it down. And despite being bottled at 43% it has stayed remarkably consistent over the life of the bottle—this review is taken from the bottom quarter. Continue reading
Here to close out 2016 on the blog is Batch 007 of Laphroaig’s 10, CS. I’m not sure if Batch 008 made it to the US—I haven’t seen it in Minnesota, at any rate. This year we got a bit of a scare when word began to make the rounds that the 10 CS was going to be discontinued after Batch 008; the distillery put out statements shortly thereafter to reassure customers that this is not true (I covered all this in my review of Batch 006 earlier this year). Since then, however, I’ve been told by a reliable person that he’d heard first-hand at Feis Ile from a high-up at the distillery that the 10 CS was indeed on the chopping block—so who knows? If it is going out—and I hope it is not—I hope it will go out strong. The series took a big dip with Batch 005. Unlike some others, I thought Batch 006 was a big improvement, and I’m hoping Batch 007 will be further along in that direction. It certainly has been received a lot better than Batch 006 (see here for Grinch Kravitz’s take). Less vanilla and more phenols: that’s what we want. Continue reading